Located in the Sanchez Ramirez province, La Magdalena is the farm where we've 'bred' our crowning achievement: light breaking cacao. Few of these cacaos have survived; we have managed to rescue and restore their DNA. Only a dozen trees of this variety survived in the Dominican Republic when the Rizek family started to rescue and reproduce this unique genetic variety, limited in the world.
Among some of the crops we have in the farm are: coconuts, bananas, precious wood, like mahogany & rubber trees (hebea brasiliensis).
The "Dominican Lightbreaking" cacao has a very high level of dried fruit and chocolate, as well as a light brown color.
La Magdalena is used on the following products:
Beginning with notes of wet fruits like fresh berries, with a consistent cocoa note, and low bitterness towards the end, long creamy finish.
Innovation and processing
Centralized fermentation & drying at CE.T.I.CO, which stands for Center for the Integral Transformation of Cacao
This is a unique facility conceived by Rizek Cacao to produce the best, distinctive cacao, from wet beans.
- The first fully integrated post-harvest cacao processing center.
- Exclusive methods and equipment for fermentation and drying.
- Microbiological controls.
- Highly qualified professionals.
- Sensory panel.
- Physical and chemical parameters quality control for all batches.